Upside Down Strawberry Rhubarb Cake
Sweet strawberries and tart rhubarb are a classic pairing—and they shine in this easy upside down cake. Baked in a cast iron skillet, this strawberry rhubarb dessert is rustic, fruity, and perfect for spring or summer gatherings.
Servings 10
Calories 302kcal
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon light brown sugar packed
- 5 oz sliced rhubarb
- 1 lb sliced strawberries
- 1 teaspoon lemon juice
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- ¼ cup milk
- 2 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 350ºF.
- In a medium sized bowl combine lemon juice with chopped fruit.
- Using a 9-inch cast iron skillet, heat over medium-high heat and melt butter. When butter is bubbling and just starts to brown, stir in brown sugar.
- Cook until sugar has dissolved into the butter and starts to melt, then spread sugar mixture evenly across the bottom of the pan.
- Stir rhubarb and strawberries with lemon juice into the brown sugar. For a deep purple color, cook fruit until soften for about 5 minutes and then remove from heat. For a vibrant red color and firmer fruit topping, remove pan from heat immediately after added to the pan.
- In a medium-sized bowl whisk together flour, baking powder and salt.
- In a large bowl, whisk together sugar and olive oil until sugar has dissolved.
- Stir in yogurt, milk, vanilla and eggs into sugar mixture until combined.
- In batches, mix flour mixture into yogurt mixture and stir until combined.
- Pour cake batter evenly over the fruit in your cast iron pan.
- Place cake in the oven and cook for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for 10 minutes in the pan.
- Run a knife blade along the sides of the cake to insure a clean removal. Place serving plate over the cast iron skillet and carefully invert the cake. Keep the skillet on the plate until the cake falls into the plate.
- Remove skillet and allow cake to cool to room temperature, about 1 hour before serving.
Notes
Thick Greek yogurt, like the Fage brand, is used in this recipe. If you do can not find thick yogurt, drain your regular yogurt with a cheese cloth or coffee filter until it becomes thick like sour cream.
When using a cast iron pan, I usually let the cake sit in the pan for about 10 minutes after I take it out of the oven. Then I run a knife along the edges to make sure that nothing is sticking. Place large platter over the pan and flip it, leaving it sitting on top until the cake cools completely.
TO STORE: You can store any leftover cake on the counter, covered with foil or plastic wrap, as long as the room is cool and not hot. Because of the wet fruit topping, though, I prefer to cover and refrigerate leftovers. It will keep in the fridge for up to 5 days.
TO FREEZE: You can also freeze leftover cake. Wrap slices in foil and freeze for up to 4 months.
Nutrition
Serving: 1slice | Calories: 302kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 63mg | Sodium: 133mg | Fiber: 2g | Sugar: 20g
